Parc Boutique » Solo By Bonicelli

Braciolette Ripiene with Lemon Orzo and Roasted Tomatoes

Chelsea — Thu, 25 Mar 2010 21:20:48 +0000

Braciolette Ripiene with Lemon Orzo and Roasted Tomatoes and wardrobe provided by Parc Boutique

It is so rewarding to cook food that tastes great is and good for you as well. That doesn’t mean never using butter or never having any fun. It does means using high quality and healthful ingredients (local and organic if you can, kids), good recipes, and exercising portion control. Some restaurants serve portions of pasta for one (here in America) that would be a platter for entire family in Italy. That’s just another little gift our culture has given us that we really need to abandon. Also, vegetables! We don’t eat enough of them. I love roasting them in olive oil (works with just about any vegetable) salt, pepper, and maybe minced garlic. So good for you and honestly, people that don’t eat broccoli and brussels sprouts even like them cooked this way.

My Braciolette Ripiene (stuffed chicken breasts) has a tasty spinach stuffing that is highlighted with roasted red peppers and topped with pignoli (pine nuts) that are high in monounsaturated fat. I’m serving it with an orzo that is seasoned simply with salt, lemon zest, and parmesan cheese. Roasted tomatoes complete the dish with their tangy and sweet richness.

Perfecto!

Buon Appetito!

Laura

www.solobybonicelli.com

Laura’s Wardrobe is available at Parc Boutique and if you mention you watched this video at checkout, we will give you 15% off everything Laura is wearing!

This week she is wearing:

* My Tribe Silky Petal Tank $63
* Double strand gold and small pearl necklace $37
* Candied Yams Necklace *sold out*

Jambalaya and Crantini

admin — Mon, 08 Mar 2010 22:58:13 +0000

Jambalaya and Crantini with wardrobe provided by Parc Boutique!

Coming from French, Spanish, and possibly African origin, Jambalaya is at least a relative to the Spanish Paella. While it is a “one pot” dish, it’s a perfect example of building layers of flavor making it a wonderful culinary treat.

My first experience with Jambalaya was in New Orleans and this is a combination of Cajun and Creole seasonings. The spice mix is something I keep on hand to flavor seafood and poultry in all sorts of recipes.

This recipe packs some heat, but I still serve it with hot sauce on the side for those who like more. The Southern Comfort Crantini also packs some punch – be careful with that:)
-Laura Bonicelli

www.solobybonicelli.com

Laura’s Wardrobe is available at Parc Boutique and if you mention you watched this video at checkout, we will give you 15% off everything Laura is wearing!

This week she is wearing:

* Dex Crepe Long Blouse $98
*Hematite and Silver metal necklace $27 and matching hematite earrings $10

Alaskan King Crab and Strawberry Salad with Gougeres

Chelsea — Mon, 01 Mar 2010 21:39:13 +0000

Alaskan King Crab and Strawberry Salad with Gougeres with wardrobe provided by Parc Boutique!

I hate to admit it, but I frequently get stuck on one entree in a restaurant that becomes the reason I go there and what I usually order. This salad is a recreation of a crab and strawberry salad that I had every day for a week when I was in Tucson a few years ago cooking for a friend’s wedding. It’s a marvelous luncheon salad and perfect when paired with a gougere.

Gougeres, by the way, are easy to make and an absolute show stopper. You can add herbs, cheese, or just make them plain. The dough is a simple pate’ a choux which also is used for profiteroles and cream puffs. They are similar in taste, texture, and ingredients to a popover.

-Laura Bonicelli

www.solobybonicelli.com

Laura’s Wardrobe is available at Parc Boutique and if you mention you watched this video at checkout, we will give you 15% off everything Laura is wearing!

This week she is wearing:

213 Industry Blouse $98
Local Jewelry Designer Carolina Topet Fine Silver Necklace $90 and earrings $30

Squash Ravioli with Sage Butter

Chelsea — Fri, 12 Feb 2010 17:59:51 +0000

Squash Ravioli with Sage Butter with wardrobe provided by Parc Boutique

“Making ravioli is one of my favorite things to include in my cooking classes. It was a very “special occasion” dish when I was growing up. Let’s face it, it is some work. One of the reasons I like to do it with a class is that many people have never even thought of making their own and it’s so rewarding and fun to do.

The sweetness of the squash filling with the amaretti cookies, parmesan, and nutmeg is perfectly set off by the salty earthiness of the sage butter. That with a little sprinkling of parmesan is all you need for a wonderful first or main course. This is just one of the endless fillings you can come up with. Try making ravioli with children. They love it!”
-Laura Bonicelli
www.solobybonicelli.com

Laura is wearing a silk blouse from Trinity $62, Smoky Quartz Sterling Necklace by Kim-Anh Tong $64, and earrings by M. Bridget Designs $36. All items available for purchase at Parc Boutique!

Oeufs en Cocotte

admin — Thu, 04 Feb 2010 21:46:00 +0000

This Week’s Recipe from Solo By Bonicelli: Oeufs en Cocotte with wardrobe provided by Parc Boutique!

Laura is wearing a V-neck shirred Top in ivory from Renee C $54, Turquoise stone earrings by local jeweler M.Bridget Designs $18, and a Brazilian Blue Agate Druzy & Agate Beads Sterling Silver Necklace from local jewelry artist Kim-Anh Tong $84. All pieces can be found at Parc Boutique!

Making Mozzarella & Roasted Pepper Compote with Wardrobe From Parc

Chelsea — Fri, 22 Jan 2010 21:44:01 +0000

http://www.solobybonicelli.com

Laura is wearing a navy blue tunic from Trinity and accessorized with a Kim-Anh Tong one of a kind piece: Blue Agate and Jade Sterling Silver Necklace. All pieces can be found at the store!

Fish Tacos

Chelsea — Tue, 12 Jan 2010 18:27:33 +0000

Here is this week’s video from Solo by Bonicell, a local fresh meal delivery service providing an in-home, healthful, quality dining experience for breakfast, lunch and dinner.

Wardrobe Provided by Parc Boutique

Winters are long and very gray in Minnesota. I like to use a little color and heat to spice things up a little bit. Since there is no trip to Mexico on the books, I thought I’d cook up my favorite Mexican treat – fish tacos. This version is layered with flavors. I start with a spicy marinade for the fish and a fresh and irresistible lime mayo (made from scratch). Then I top it with two sophisticated salsas. All of that and some corn tortillas – winter just got shorter!

-Laura

Solo by Bonicelli

Laura is wearing a ribbled long sleeve v-neck from Renee C, Le Glitz pin and a brass layered chain necklace.

Crepes Suzette

Chelsea — Tue, 29 Dec 2009 19:09:12 +0000

Wardrobe Provided by Parc Boutique

Crepes Suzette is a classic and a total treat! In lieu of fireworks, how about an elegant and dramatic dessert to say goodbye to 2009 and HELLO to 2010! This is my version of a recipe I had several years ago on New Year’s Eve in Paris. I won’t forget it. I don’t think you’ll forget this either!

Bonne Annee e Buon Appetitio!

http://www.solobybonicelli.com/

Laura

Holiday Biscotti

Chelsea — Tue, 29 Dec 2009 19:04:10 +0000

Wardrobe Provided by Parc Boutique

Holiday Biscotti

Biscotti is a perfect cookie to have on hand for those last minute gifts. They are easy to make and keep for weeks. This version reminds me of a cookie my Grandma Lucy used to make because of the wonderful anise flavor.
These are full of almonds and dried cranberries and while they have that biscotti (toast) quality, they are not nearly as hard as some of the commercial brands.
Their comforting smell will fill the house while they are baking. It’s done in one batch and they bake slowly, so you’ll have plenty of time to do other things.

Buon Natale and Buon Appetito!

http://www.solobybonicelli.com/

Laura

Laura is wearing an Ark & Co Navy Ruffle Dress, Vintage Crystal Earrings by Kim-Anh Tong, Vintage Pearls & Crystals Necklace by Kim-Anh Tong

This Week’s Recipe: Crab and Mascarpone

Chelsea — Tue, 15 Dec 2009 23:29:34 +0000

Crab and Mascarpone in Phyllo packages with Lemon Beurre Blanc Sauce:

New Year’s Eve is all about endings and beginnings. I just have to celebrate both with some kind of crab meat! I would call this dish visually inspiring and richly indulgent, which makes it the perfect thing to serve for an evening of reflection and toasting with good friends. It has a wonderful mix of textures, buttery goodness, and the tartness of the lemon beurre blanc sets off the crab perfectly. This and a good glass of Prosecco or Veuve is all you need!

Buon Appetito!

Laura Bonicelli

Laura is wearing a ruffle tunic from Trinity in mocha, Vintage Smoky Swarovskis 2 Strand Necklace & Vintage Swarovskis Earrings by local designer Kim-Anh Tong.